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Surrounded by deep, blue ocean waters, Cozumel's chefs have access to the freshest bounty of the sea, and draw on the rich culinary heritage of the Yucatan, a melange of Mayan, Spanish and French influences. Of course, some of the dishes found on Cozumel's menus are well-known Mexican classics like chiles rellenos, tamales, guacamole and enchiladas, but there are surprises - Cozumel is closer to Havana than Mexico City, just 300 miles, consequently some aspects of island cooking reflect Caribbean influences.

Mexico's Bounty of the Sea

One of the simplest dishes served on the island's outdoor beach cafes is freshly-caught grilled fish, served on a skewer, or on a banana leaf plate with salsa, fresh corn tortillas and small "limones," similar to key limes. Huachinango (snappper) and mero (grouper) are two familiar ocean fish often featured on Cozumel menus.

Pescado tixin-xic, is a typical island dish, fillets or a whole fish are covered with a thin coating of achiote paste and then baked in banana leaves. Achiote, a popular Caribbean spice made from the crushed seeds of the tropical annatto bush gives dishes an earthy flavor, and imbues it with a yellow hue similar to saffron. Mojo de ajo, a butter and garlic sauce, is another favorite seafood seasoning. One of the island's most refreshing appetizers or light lunch entrees is ceviche made from the freshest ocean fish, shrimp or conch, marinated in lime juice and mixed with diced chile peppers, cilantro, sweet onions and chopped tomatoes.

Yucatecan Flavors

In addition to the signature achiote paste, Yucatecan cooks use sour oranges to give dishes a distinct flavor. Meats are marinated in the juice and a popular taco topping is a dish of red onions soaked in the sour juice to take the edge off the sharp onion flavor.

The region's famed habanero peppers, similar to Jamaica's scotch bonnet peppers and among the fieriest on earth, are deceptively benign looking with their small, plump profile and warm orange or deep green skins but they pack a punch. Cooks use them to make a signature fresh salsa called Xnipek, or "dog's nose" since the first bite is like that sudden shock of a cold, wet nose on your leg.

Regional Cozumel Specialties

Cochinita Pibil, pork flavored with achiote and sour orange, then wrapped in banana leaves and baked in a pit dug in the ground, is a signature dish of the region. Papadzules are tortillas filled with hard boiled egg and a spicy pumpkin seed sauce. Huevos Motulenos is the Yucatecan hearty version of huevos ranchero - corn tortillas spread with refried black beans, then topped with fried eggs and tomato sauce, garnished with diced ham, cheese and peas. The dish is usually served with an order of fried plantains on the side - the presence of the starchy relative of sweet bananas evidence of the island's Caribbean links. Not all Yucatecan dishes are heart - sopa de lima, or lime soup, is a delicate broth made with lime juice, poached chicken and fried tortilla strips.

Liquid Refreshments in Cozumel

Mexican breakfast buffets groan with an abundance of tropical fruits, but another way to enjoy the country's bounty is with an agua fresca, literally "fresh water." Made with fresh fruit - watermelon is a favorite - pureed with water. The drink is a natural cooler at any time of the day. Another drink found on many menus is jamaica (pronounced ham-mah-kah) water, a fruity drink similar to iced tea that is made from dried hibiscus blossoms. Horchata is a another favorite breakfast drink made from pureed rice, almonds and sugar, blended with a little lime juice and cinnamon.

Culinary Gifts

It may not be possible to easily replicate the complicated dishes produced by talented Yucatecan cooks, but some flavors of the region are portable. Look for packets of achiote paste in the market, or a bag of dried jamaica flowers. A good souvenir or gift for a foodie friend is Xtabentun, a liqueur made from honey, a major product in the Yucatan. Cozumel's island shops also sell delicate lacework table linens made on the mainland.

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About the Author

Robin Thornley has been a successful writer for more than 25 years, penning articles for national magazines, newspapers and websites. She specializes in a variety of topics, including business, politics, lifestyle trends, travel and cuisine. She also is the author of two guidebooks.

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